This dish is a celebration of rich flavors, contrasting textures, and elegant presentation. At its heart lies a beautifully prepared crispy pork belly, slow-roasted to perfection. The skin is meticulously scored and seasoned to develop an irresistible golden, crackling crust, while the meat beneath remains tender, succulent, and full of deep, savory flavor. The pork is carefully rested and finished to ensure the perfect balance between crunch and melt-in-your-mouth tenderness.

Accompanying the pork belly is a creamy roasted parsnip purée, smooth and velvety with a naturally sweet, nutty depth. The parsnips are first roasted to enhance their caramelized undertones before being blended with butter and cream, creating a luxurious texture that pairs beautifully with the richness of the pork.

To complement these elements, a fondant potato is prepared using a classic French technique. A large, hand-cut potato is slowly cooked in butter and stock until it develops a crisp golden exterior while maintaining an irresistibly soft, almost creamy interior. This component adds a comforting, indulgent touch to the dish, soaking up the surrounding flavors beautifully.

For freshness and balance, the dish includes vibrant steamed broccoli, cooked to retain its bright green color and natural bite. Its slightly bitter and earthy notes provide a refreshing contrast to the richer components of the plate.

Adding a final touch of sweetness and elegance is a silky carrot purée, made by gently simmering carrots until they reach the perfect tenderness, then blending them into a smooth, glossy purée with a hint of butter and seasoning. The result is a bright and naturally sweet accompaniment that enhances the dish’s overall harmony.

The plate is finished with a rich, glossy jus, carefully reduced from roasted meat drippings, aromatics, and stock to intensify its depth of flavor. This sauce ties all the elements together, coating each bite with a luscious, umami-rich finish.

Every element on this plate is crafted to create a harmonious balance of textures and flavors, from the crisp and juicy pork belly to the buttery smooth purées and the freshness of the vegetables. This refined and indulgent dish delivers comfort and sophistication in every bite.

Ingredients

For the Crispy Pork Belly:

• 1 kg pork belly, skin on
• 1 tbsp sea salt (plus extra for seasoning)
• 1 tsp black pepper
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fennel seeds (optional, for extra flavor)
• 1 tbsp white wine vinegar (to help crisp the skin)
• 500ml chicken stock

For the Roasted Parsnip Purée:

• 3 large parsnips, peeled and chopped
• 1 tbsp olive oil
• 30g unsalted butter
• 100ml double cream (or more for desired consistency)
• Salt and pepper to taste

For the Fondant Potatoes:

• 2 large potatoes (Maris Piper or Yukon Gold), peeled and cut into thick cylinders
• 30g unsalted butter
• 1 garlic clove, crushed
• 1 sprig thyme
• 250ml chicken stock
• Salt and pepper to taste

For the Carrot Purée:

• 3 large carrots, peeled and chopped
• 25g unsalted butter
• 100ml vegetable or chicken stock
• 50ml double cream
• Salt and pepper to taste

For the Broccoli:

• 200g broccoli florets
• Salt, for blanching
• 1 tbsp butter (optional, for a richer taste)

For the Jus (Optional but Recommended):

• 250ml beef or chicken stock
• 50ml red wine (optional)
• 1 shallot, finely chopped
• 1 tsp butter

Instructions

1. Prepare the Crispy Pork Belly

1. Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Pat dry with paper towels.
2. Rub the skin with white wine vinegar, then coat it generously with salt. Let it sit uncovered in the fridge for at least 4 hours (preferably overnight) to draw out moisture for better crisping.
3. Preheat the oven to 220°C (430°F).
4. Place the pork belly on a wire rack over a roasting tray. Drizzle with olive oil and season the meat side with black pepper, garlic, and fennel seeds.
5. Pour chicken stock into the roasting tray (not touching the skin).
6. Roast for 30 minutes at 220°C, then reduce the heat to 160°C (320°F) and cook for another 1.5–2 hours.
7. For extra crispiness, finish under the grill for 5 minutes, watching carefully to avoid burning.
8. Let it rest for 10 minutes before slicing into portions.

2. Make the Roasted Parsnip Purée

1. Preheat the oven to 200°C (390°F).
2. Toss parsnips with olive oil, salt, and pepper and roast for 25 minutes until golden and tender.
3. Transfer to a blender with butter and cream. Blend until smooth, adjusting consistency with extra cream if needed.

3. Cook the Fondant Potatoes

1. Heat butter in a pan over medium heat. Add potatoes, cooking until golden brown (about 5 minutes per side).
2. Add garlic and thyme, then pour in chicken stock until it reaches halfway up the potatoes.
3. Simmer uncovered for 25–30 minutes until tender and the stock has mostly reduced.

4. Prepare the Carrot Purée

1. Simmer carrots in vegetable stock until very soft (about 20 minutes).
2. Drain and blend with butter and cream, seasoning with salt and pepper to taste. Adjust consistency with extra cream if needed.

5. Cook the Broccoli

1. Blanch broccoli florets in salted boiling water for 2–3 minutes until tender but still vibrant.
2. Drain and toss with a little butter (optional) before serving.

6. Make the Jus (Optional)

1. In a pan, sauté shallots until soft. Add red wine (if using) and reduce by half.
2. Pour in stock and simmer for 10 minutes until slightly thickened.
3. Strain and whisk in butter for a glossy finish.

Plating the Dish

1. Spoon the parsnip purée onto the plate as a base.
2. Arrange the crispy pork belly slices on top or beside the purée.
3. Place the fondant potato alongside, ensuring the golden side faces up.
4. Add the carrot purée as a smooth smear or piped dots for elegance.
5. Arrange the broccoli florets for a pop of green.
6. Drizzle the jus around the dish to enhance flavor.

Pork Belly: Getting the Ultimate Crispiness

• Dry the skin thoroughly: Moisture is the enemy of crispy crackling. After scoring, pat the skin dry and leave it uncovered in the fridge for at least 4 hours (overnight is best).
• Use vinegar and salt: White wine vinegar helps draw out moisture and enhances crisping. Salt further dehydrates the skin for maximum crunch.
• Blast it with high heat: Start at 220°C (430°F) for the first 30 minutes to get the skin puffing up before lowering the temperature for slow roasting.
• Grill to finish: If the skin isn’t as crispy as you’d like, place it under a hot grill (broiler) for a few minutes, keeping a close eye to prevent burning.
• Let it rest: Resting allows the juices to redistribute, keeping the meat tender while maintaining crispy skin.

Parsnip Purée: Achieving Ultimate Creaminess

• Roast, don’t just boil: Roasting brings out the natural sweetness of the parsnips, adding depth to the purée.
• Blend while warm: Hot ingredients blend smoother, resulting in a silkier texture.
• Adjust consistency: Add warm cream little by little to reach your desired smoothness. Strain the purée for an extra velvety finish.

Fondant Potatoes: Rich and Buttery Texture

• Choose the right potato: Waxy potatoes (like Yukon Gold or Maris Piper) hold their shape while becoming creamy inside.
• Golden sear first: Don’t skip browning the potatoes in butter before adding stock—this creates a deep, nutty flavor.
• Simmer gently: Keep the stock level just below halfway up the potatoes, and don’t let them boil aggressively.

Carrot Purée: Vibrant and Smooth

• Steam instead of boiling: Steaming helps retain more color and natural sweetness.
• Use a high-powered blender: This ensures an ultra-smooth purée without a grainy texture.
• Enhance flavor: A touch of butter or a drop of honey enhances natural sweetness without overpowering the dish.

Broccoli: Keeping It Fresh and Vibrant

• Blanch in salted boiling water: This locks in color and keeps the broccoli from tasting bland.
• Shock in ice water (optional): If not serving immediately, plunge into ice water to maintain its bright green color.
• Finish with butter or olive oil: Tossing with a small amount of butter or a drizzle of olive oil enhances the flavor and presentation.

Jus (If Using): Deep, Rich Flavor

• Reduce slowly: Let the sauce reduce over low heat for a more concentrated, velvety finish.
• Strain for smoothness: Pass the jus through a fine sieve to remove any solids for a glossy texture.
• Finish with butter: Whisking in a small knob of butter just before serving gives the sauce a beautiful sheen.

Plating & Final Touches

• Balance textures and colors: Arrange each element thoughtfully—crispy pork belly, smooth purées, golden potato, and vibrant greens.
• Use a warm plate: This keeps the components at the perfect temperature while serving.
• Garnish lightly: A sprig of thyme, microgreens, or a drizzle of jus enhances both flavor and presentation without overwhelming the dish.

Master these tips, and your Crispy Pork Belly with Creamy Roasted Parsnip Purée, Fondant Potato, Broccoli, and Carrot Purée will be a restaurant-quality masterpiece! 🍽✨